Description
A bold and refreshing Asian-inspired dish blending tender chicken, nutty udon noodles, and crisp vegetables. Tossed in a zesty soy-ginger-sesame dressing, it offers umami depth and customizable flavor combinations, making it perfect for health-conscious meals or lunch/dinner with a fusion flair.
Ingredients
Dried udon noodles 8 oz (225g)
Boneless chicken breasts 2 (6 oz each)
Carrots 2 medium
Red bell pepper 1
Green onions 2
Soy sauce 2 tbsp
Rice vinegar 1 tbsp
Asian chili garlic sauce 1 tsp
Neutral cooking oil (e.g., canola or vegetable oil) 1 tbsp
Sesame oil 1 tsp (optional)
Instructions
Pat chicken dry and season with salt. Heat 1 tbsp neutral cooking oil in a pan over medium-high heat. Cook 5 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes before slicing
Boil udon in salted water 7-9 minutes until al dente. Drain and rinse with cold water to stop cooking. Toss with 1 tsp sesame oil if desired
Assemble salad in large bowl, combining cooked pasta, sliced chicken, carrots, bell pepper, and green onions. In a separate jar, whisk soy sauce, rice vinegar, chili garlic sauce, and 1 tsp neutral cooking oil
Pour dressing over salad while warm. Toss gently to coat. Chill at least 15 minutes before serving. Add toasted sesame seeds if using
Notes
Use alcohol-free, halal-certified soy sauce and chili garlic sauce for dietary compliance
Substitute chicken with firm tofu for a vegan option; press and pan-sear tofu until golden
Rinsing pasta with cold water after boiling ensures a light, non-sticky texture
For extra flavor absorption, toss noodles with oil while still hot
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Stir-Fry and Boil
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 55mg